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| One of the Simple Desserts that anyone can make! |
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Drop by teaspoonsful onto the cookie sheet. Add any of the below suggestions for garnish varieties. Bake for 8 to 12 minutes till browned. Cool completely sprinkle with powdered sugar or frost.
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| Actually out of all the variations this one got the most praise and is my favorite also look how great the coconut toasted while baking them! Click here for the full recipe |
Use black markers to decorate instead of carving pumpkins
It usually hits us all, the cooler weather sets in, and you start looking for those warming creature comforts. For many of us, it's about warm fires, comfy clothing, snuggling and maybe a good book to read. However, there are great beverages perfect for this time of year that you can indulge in as well. These beverages are great for serving guests during this time of year and ideal for Halloween parties too. With Halloween just around the corner, this is the perfect time of year to try out these two great beverages and party ideas. See: Great Halloween Beverages and Ideas
by Melissa Roberts, Gourmet
Movie food sure has gotten fancy since this finger-licking foursome first appeared in Gourmet magazine in 2003, but as with Hitchcock and Truffaut, oldies are goodies. Reprinted for Gourmet Live's Dinner and a Movie issue, these are recipes for popcorn with panache, perfect for a night with Netflix or for sneaking into a multiplex near you.
PLAIN POPCORN
Makes about 8 cups
Active time: 5 min
Total time: 5 min
Ingredients
* 2 tablespoons vegetable oil
* 1/3 cup popcorn kernels
Instructions
* Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
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See more: 15 Perfect Pasta Dishes
MAPLE PECAN POPCORN (pictured above)
Makes about 10 cups
Active time: 35 min
Total time: 1 hr (includes cooling)
Ingredients
* 1 cup pecans (3 1/2 ounces), toasted and coarsely chopped
* About
I hope you're planning on cooking this week, cause we're in the home stretch of this month's open call for pasta recipes for the Shine Supper Club. Get yours in by Sunday night at midnight, and you could win a copy of Weeknight Fresh + Fast. Here's how:
1. Write a blog post, on Shine or elsewhere, telling us about your favorite pasta recipe by Sunday 11:59PM PST, October 21st. Be sure to include a photo and a recipe.
2. Mention and link to the Shine Supper Club in your post: http://shine.yahoo.com/supper-club/
3. Tweet @YahooShine with a link to your post and include the hashtag #shinesupperclub. Aren't on Twitter? Email the link to shine_sarahmccoll@yahoo.com. We will compile the links for all participants to include in their posts so all Supper Club members can share in the link love.
4. The community will vote on the winning recipe to be featured on the Shine homepage and added to our winner's circle!
5. The winner gets a copy of Weeknight Fast + Fresh!
Meat Sauce with PappardelleAverage Betty says,
For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day. -Denise Mickelsen, from "Wings of Desire" (April 2006)
This recipe is part of a collection. See all 150 classic recipes every cook should know »
SERVES 4
INGREDIENTS
Peanut oil, for frying
4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
12 tbsp. margarine
1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
1 ⅓ cups chunky blue cheese dressing
4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks
INSTRUCTIONS
1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels,
By Yasmin Sabir
Take a tasty trip down memory lane
Original article appeared on WomansDay.com.
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Spiced Pork Tenderloin with Sauteed ApplesSpiced Pork Tenderloin with Sautéed Apples
The sautéed apples make a great side dish on their own. This spice mixture would also make a wonderful rub for lamb.
Ingredients
3/8 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
See More: The Best Superfast Recipes
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
2. Melt butter in pan; swirl to coat. Add
Read More »from 20-Minute Recipe: Spiced Pork Tenderloin with Sautéed ApplesWith the World Series just around the corner, it's time to pull out your best baseball eats and get ready to get your party on. Wait, what?! You don't have a recipe box of baseball-inspired food? Well just sit back, grab a beer, and flip on through our round-up of 7 incredibly fun, super-simple, and terrifically delicious baseball recipes. From baseball cupcakes to pretzel bats to a homemade Cracker Jack recipe that'll have you cheering, you're sure to find a new favorite here! - By Brooke McLay
MORE ON BABBLE
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Improving on the original while cutting out the caloriesSure, it's easy enough to walk into a mall and shell out $3 to $4 for a classic cinnamon roll at Cinnabon, but what if you could make a version at home that was better than the original and lower in calories? It sounds too good to be true.
Click here to see How to Make Your Own Cinnabon Classic Cinnamon Roll at Home
But Devin Alexander, author of Fast Food Fix and the Biggest Loser series of cookbooks, has done just that. She says:
"My version of the Cinnabon has also become the recipe in the book [Fast Food Fix] that I've used to prove to skeptics that, in fact, these [fast- food] recipes can be duplicated to satisfy cravings with a fraction of the fat and calories of their original counterparts. Though I believe many of the [other] recipes [in the book] truly duel the originals, this one happens to travel much better than many since it doesn't need to be hot. The rolls are just fine if they sit at room temperature for several hours."
Click here to Learn How to Make More Fast Food
